Winter salads are a challenge. On one hand, I’m desperately craving vegetables. On the other hand, almost everything is shipped in from Mexico this time of year. The answer, of course, is root vegetables once again.
I’m currently on a beets ‘n barley kick, (perhaps because I bought a ton of them). So I came up with this rather festive salad.
Beets are going to make everything in a dish pink. You have to accept this. Think of it as a Valentine’s salad. I find local vegetables quite romantic, personally.

Recipe: A Locavore’s Beet and Barley Valentine Salad

Winter salads are a challenge. On one hand, I’m desperately craving vegetables. On the other hand, almost everything is shipped in from Mexico this time of year. The answer, of course, is root vegetables once again.

I’m currently on a beets ‘n barley kick, (perhaps because I bought a ton of them). So I came up with this rather festive salad.

Beets are going to make everything in a dish pink. You have to accept this. Think of it as a Valentine’s salad. I find local vegetables quite romantic, personally.

The barley makes this substantial enough to serve as a light meal, but it would also be good as a side dish to something meaty.

Preheat oven to 400 degrees. Put diced vegetables, olive oil and herbs in a large baggie and squeeze the bag until everything is evenly distributed. (This is less messy and coats more evenly than drizzling the olive oil and spices over the veggies on the tray.)

Dump veggies out onto a greased baking sheet. Roast for about 30 to 40 minutes, or until tender.

Meanwhile, bring 3 cups of water to a boil in a pot on the stove. Add barley, cover, and let simmer until tender, or about 40 minutes. Stir occasionally to prevent sticking.

When veggies and barley are done, combine in a large bowl with vinegar and stir. Let cool and refrigerate at least 1 hour before serving.

Kate Whittle is a writer based in Missoula, Montana.

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